Few things capture the essence of sunny, citrusy bliss like a perfectly baked blood orange olive oil cake. This dessert is a symphony of flavors and textures—a moist, tender crumb infused with the subtle richness of olive oil, and the vibrant, tangy sweetness of blood oranges. But what truly sets this cake apart is the stunning, caramelized citrus topping created using the classic upside-down cake method.
Baking an upside-down cake is a delightful journey into the art of dessert making. By arranging thinly sliced blood oranges at the bottom of your cake pan, you set the stage for a visual and flavorful masterpiece. As the cake bakes, the oranges release their juices, mingling with a layer of caramel to form a glistening, beautifully caramelized topping. When you finally flip the cake over, the result is a show-stopping, jewel-like presentation that’s almost too beautiful to eat.
This blood orange olive oil cake is more than just a dessert; it’s an experience. The olive oil imparts a subtle fruitiness and moist texture, while the blood oranges offer a unique, slightly tart sweetness that’s both refreshing and indulgent. Perfect for special occasions, afternoon tea, or simply as a treat to brighten your day, this cake is sure to impress both in taste and appearance.
Ready to elevate your baking game with a cake that’s as gorgeous as it is delicious? Let’s dive into the recipe and create a blood orange olive oil cake that will leave everyone craving just one more slice.
Blood Orange Olive Oil Cake
Ingredients
For the batter:
- 1 ¼ cup granulated sugar
- 3 eggs
- 1 ½ tsp almond extract
- 1 ½ cups olive oil
- 2 ½ cups cake flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 ½ tbsp orange zest
- 2 tbsp orange juice
For the topping:
- ½ cup blood orange juice
- ½ cup granulated sugar
- 2 blood oranges thinly sliced
Instructions
- Preheat the oven to 350 degrees.
- Start the blood orange simple syrup by stirring together the ½ cup blood orange juice and ½ cup granulated sugar in a small saucepan over medium heat. Cook for about 5 minutes until the sugar is dissolved. Increase the heat and simmer for another 5 minutes. Pour the simple syrup in a heat-safe container and cover with plastic wrap. Set aside and let cool to room temperature.½ cup blood orange juice, ½ cup granulated sugar
- Meanwhile, in a bowl, whisk together the 2 ½ cups cake flour, 2 tsp baking powder, ½ tsp baking soda, and 1 tsp salt. Set aside.2 ½ cups cake flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp salt
- Add the 3 eggs and 1 ¼ cup granulated sugar to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-high speed for about 5 minutes until light and silky. Add the 1 ½ tsp almond extract and stir to combine. On medium speed, slowly stream in the 1 ½ cups olive oil into the egg mixture. Mix for 2 minutes.1 ¼ cup granulated sugar, 3 eggs, 1 ½ cups olive oil, 1 ½ tsp almond extract
- Add the dry ingredients to the mixer and beat just to combine, about 1 minutes. Stir in the 2 tbsp orange juice and 1 ½ tbsp orange zest.1 ½ tbsp orange zest, 2 tbsp orange juice
- Line the bottom of a spring-form pan with parchment paper. Pour the simple syrup into the pan and spread into an even layer. Place the blood orange slices on top of the simply syrup later in a single layer.2 blood oranges
- Pour the batter over top of the simple syrup and orange slices and spread into an even layer.
- Bake the cake for 40-45 minutes until a toothpick comes out clean. Let cool in the pan until room temperature before releasing from the springform pan and flipping to reveal the oranges on top.
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